The Texas Link to Jerky Making [Paperback]

Larry Burrier (Author)

Book Description

Publication Date: April 2003

The process of making jerky may have been introduced thousands of years ago, but its popularity as a lightweight, economical, and nutritious source of protein continues to grow. Larry Burrier, an expert cook and avid hunter, introduces you to this practical—and delicious—tradition by sharing tips that have been passed down through generations of the Burrier family. His step-by- step guide explains the various smoking and drying methods, which meats to use, how to prepare meats and marinades, and how to make your own smoker/dehydrator. Delicious recipes bring back the true delight of quality homemade jerky!

Editorial Reviews

From Booklist

The true Texan's culture of cattle, horses, and macho frontier lifestyle leaves little toleration for vegetarianism. The most loyal Texan will even argue that proper chili con carne has no beans in it. Larry Burrier offers The Texas Link to Jerky Making. In it he describes the methods used to produce at home that dried beef staple that has become a major protein source for campers and backpackers. In addition to traditional methods of jerky production calling for marinating and drying strips of beef, Burrier offers a very modern technique for producing jerky out of a microwave oven. An assortment of spicy marinades creates dried meats with distinctively different flavors, including Cajun, Italian, and Hawaiian. Recipes turn these examples of jerky into chili, stew, soup, and Stroganoff. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Product Details

• Paperback: 53 pages
• Publisher: Eakin Press (April 2003)
• Language: English
• ISBN-10: 1571687467
• ISBN-13: 978-1571687463
• Product Dimensions: 8.4 x 5.2 x 0.2 inches
• Shipping Weight: 0.8 ounces
• Amazon Best Sellers Rank: #1,992,938 in Books (See Top 100 in Books)

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